White Chocolate Macadamia Nut Cookie Cake with Peanut Butter Frosting

I cannot for the life of me get these cookies off my mind. I swear they haunt my entire existence. Our last tryst involved a very long road trip with some very hungry besties, and once you’ve had a warm and chewy this-may-have-spent-a-little-too-much-time-in-the-car cookie for breakfast, there’s no coming back from that. I may have joked that I was going to bake them into one giant cookie and use it as a pillow.

How could I not follow through on that?

White Chocolate Macadamia Nut Peanut Butter Cookie Cake

I may have died and gone to peanut butter heaven with this one. Each slice is a medley of warm, gooey, soft, chewy, melty amazingness with a nice crisp edge and crackle at the top. If that wasn’t enough of an adjective bomb for you, then you’re as insane as I am.

Call me cuckoo for coca puffs all you’d like, but I make a mean cookie cake. That reason alone should solidify my VIP status at any and all birthday parties from now until forever. Granted now that I’m a mom some of those parties may be kiddie parties. Those things have booze, right? If not, then this mom is spiking the OJ!

And with that, I give you cake:

5.0 from 1 reviews

White Chocolate Macadamia Nut Cookie Cake with Peanut Butter Frosting
Prep time

Cook time

Total time


Recipe type: dessert
Serves: 8 servings

  • ¾ cup unsalted butter, softened
  • ¾ cup light brown sugar
  • ¼ cup granulated sugar
  • 1 large egg, room temperature
  • 2 tsp pure vanilla extract
  • 2 cups unbleached all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ cup peanut butter chips
  • ¼ cup macadamia nuts, halved
  • 2 oz premium white chocolate, cut into chunks
  • for the frosting:
  • ¼ cup salted butter, softened
  • ¼ cup peanut butter [I'm a sucker for skippy natural]
  • 1.5 cups powdered sugar
  • ¼ cup coconut-almond milk [or regular milk!]
  • tools needed:
  • a 9-inch non-stick springform pan [yup! the cheesecake kind!] or 9-inch non-stick cake pan. 10-inch will also work great! Basically the larger the pan you use, the thinner the cookie cake will get so if you like a soft center, aim to use a pan around 9-10 inches in diameter. Parchment paper comes in handy too; it’s a baking staple in my kitchen and prevents sticking like a charm!

  1. In a large bowl, cream together softened butter and sugar with an electric hand mixer. Start at the lowest speed and increase as needed.
  2. Add in the egg and vanilla and continue to beat with the mixer to incorporate.
  3. In a seperate bowl, mix together flour, cornstarch, baking soda, and salt.
  4. Add flour mixture to the larger bowl slowly while you continue to beat on low.
  5. Once your dough is mixed, fold in peanut butter chips, macadamia nuts, and chopped white chocolate and cover.
  6. Next pop it in the fridge for an hour, or overnight. Whatever works for you!
  7. Ready to bake?
  8. Pre-heat your oven to 350F then grab your dough from the fridge.
  9. Place a sheet of parchment paper on the bottom portion of an un-greased springform pan and lock in the sides.
  10. Press in your dough and bake on the center rack for 18-22 minutes. Mine is nearly always done in 20 but oven times may vary a smidge based on oven temperament as well as the size pan you used for the cookie. A thinner cake will finish a teeny bit faster than a thicker one, you know the drill!
  11. Once your cookie cake has finished baking, flip your oven to broil on HIGH and watch it like a hawk. After about a minute the top will brown to golden perfection, still leaving that soft slightly cookie dough-esque center intact.
  12. While your cake cools, whip up the frosting using a handheld electric beater. The thickness and sweetness can be adjusted to taste by beating in extra powdered sugar at the end, if desired, but the ratio above was my version of peanut butter perfection!
  13. Once your cake has cooled, use a piping bag or a trusty ziploc with the corner cut off to fancify your cake with a little bit of melt-in-your-mouth peanut butter frosting.

Reicpe will yield best results when dough is refrigerated before baking. I typically make mine ahead of time and leave it in the fridge overnight. In a rush to cake it up? Pop it in the fridge for an hour before baking instead! 24 hours of chill time is typically ideal with cookie dough, blame science. Mwah!

Not a fan of nuts? Sub for extra white chocolate and get this cake in your face, stat!

Dive in with a fork if you’re feeling civilized…

White Chocolate Macadamia Nut Peanut Butter Cookie Cake with Peanut Butter Frosting

…but fastest cake to face physics involves manhandling each slice like you’re eating pizza.

I don’t have a photo of the latter. I was too busy flinging my camera aside and diving faster than Cookie Monster coming off a juice cleanse.

 Or maybe Pac-Man after a ghost-chugging bender?

Peanut Butter White Chocolate Macadamia Nut Cookie Cake

I have issues. I’m okay with that =)